Moms Delicious Enchiladas Food

BEEF ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350°
• In a large skillet brown and crumble the ground beef, drain any excess grease.
• Add the onions, garlic and salt saute for about 5 minutes until the onions are slightly softened. Stir in the 3 tbsp water, 2 tsp chili powder, 1 tsp cumin.
• If using the cilantro, stir it in now. Remove the pan from the heat.

MY FAVORITE CHICKEN ENCHILADA RECIPE

Steps:

• Preheat the oven to 350.
• In a large non-stick skillet saute the 1/2 cup diced onions and 3 chopped garlic cloves in the oil over medium heat. About 5 minutes until the onions are slightly translucent.
• Add the 3 cups cooked chicken, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp garlic powder, pinch red pepper flakes, 1/4 cup chopped cilantro and 1/3 cup enchilada sauce. Stir to coat the chicken with all the seasonings and sauce.
• Prepare a 9x13 glass baking dish by pouring the remaining 2/3 of the opened can of enchilada sauce to the bottom of the pan.
• Now set up an assembly line for your enchiladas. Tortillas, chicken filling, 1 cup of shredded cheese, and the prepared pan.
• Place a few spoonfuls of chicken down the center of one tortilla and top with a few pinches of cheese. Roll the tortilla over the filling and lay it, seam side down, in the prepared pan. Continue this process until all the tortillas and filling are used. You will have 10-12 enchiladas.
• Top the rolled enchiladas with the remaining can of sauce, remaining cup of cheese and all the green onions.
• Cover the pan with foil and place in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and the sauce is bubbling.
• Let the Chicken Enchiladas cool for about 5 minutes before serving.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

MOM'S DELICIOUS ENCHILADAS

Steps:

• Dice chicken and cook in large skillet until no longer pink.
• Add cream cheese, cook until melted.
• Add green chilies, garlic powder, salt, pepper, cumin, and 1/2 of the enchilada sauce.
• Heat beans in microwave.
• Spoon a layer of beans and chicken mixture down the middle of each tortilla. Roll up and place in baking dish.
• Mix soup, sour cream and enchilada sauce and pour over rolled up enchiladas.
• Sprinkle with cheese.
• Bake at 350°F until hot and bubbly.

EASY DELICIOUS ENCHILADA'S

Steps:

• Boil chicken breasts so meat easily shreds, you could also use crock pot, or slow cook in oven. Shred with fork and knife and put in a bowl with 1/2 cup pace picante sauce.
• Preheat oven to 350.
• Combine can of diced jalapenos, yellow onion, and can of diced green peppers. Grate about 3/4 cup queso fresco cheese.
• Pour 1/4 of the can of green enchilada sauce in the bottom of casserole dish.
• Use large flour tortillas - fill with chicken, mixture of jalapenos, onion and peppers and a little cheese and set in casserole dish opening side down. Do this with as many as fit in the dish, usually 5 or 6. Pour remaining green sauce over tortillas and put remaining cheese on top. Cook 30 minutes. Add sour cream on top and sliced avocado.